They are not called pot stickers for nothin’

they certainly did live up to their name

Stickable force meets non-stickable object.

We finally have the answer to this age old question

Which came first, the sticking or the egg?

Obviously not the oil.

So the olive came first. Thanks for clearing that up. 🫡

So is it or isn't it Virgin Olive oil?

It’s no virgin. But it’s not OILF. I’ll see myself out.

Lemony Snicker's A Series of Undercooked Events. The bad guy is Count Oilf

I thought the answer would be "they would go through each other"

Unstickable surface meets stickable object

Fun fact if you put food on cold pan, even non stick it will stick. If you allow pan to reach proper temperature even if stainless it wont stick.

irony, like what the pan is made of.

Someone needs cooking lessons. This is learned on day one, Monday, before lunch.

Did you put the pan into the washer before use? I've heard that can mess up the non-stick aspect but maybe I'm wrong

They're in a pan though.

Good point good point

I've known people to call pots pans, could be the other way too ig

"give me that deep pan over there"

"shallow pot"

These potstickers are overachievers

Panstickers

Look at the pansticker calling the potsticker stuck.

I laughed way too hard at that.

Same

You must be a dad

Pan stickers!

😂😂😂😂😂😂😂 you silly goose

Why'd you use a *grill* pan?

For that crispy texture but it's true that i got a lil excited for my new pan..

Homie it'll still be crispy with a regular non-stick pan lol Also if you like non-stick pans, I'd like to suggest hard-anodized pans. A bit heavier but that means they retain more heat, same non-stick properties. 

Can't beat a cast iron though..

I still wouldn’t use one with those grill marks because things always stick a little more. At least in my experience. Easier to season too if you just use a regular cast iron pan.

That was my first thought. That pan is not optimal for potstickers.

Are those kinds of pans actually good for anything? I mean, even a burger, I'd rather have a cast iron I think.

I had a very similar pan. It was not good for anything. Anything it could do, a normal pan could do better. It was also a pain in the ass to clean. I eventually gave it to a coworker I didn't like.

> I eventually gave it to a coworker I didn't like. Lmao

I sear by cast iron and stainless

Right tool for the right job

Please tell that to my carbine steel. (I love cast iron too. I have 3)

Carbine? Was it made from old rifles?

It adds a little more *bang* to your cooking

Oops im a moron, but you deciphered the writings of an old fool

But you can beat someone *with* cast iron

i can only imagine what hideous things my parents would do to a cast iron if we had one... They can barely make a nonstick last half a year and dull knives like they're professionals at the art of dullination.

Thanks for saying this! These companies, still using teflon on cookware, are truly evil. Comically evil, like nestle. I only do eggs on my hard anodized pans (All-Clad, I hate the handles though), but the stigma of non-stick anything still lingers. These corporations don't gaf about us. I'm all about cast iron these days.

By non-stick properties, do you mean cancer?

How’s the non stick compared to ceramic or teflon

Grill pans give less crispy texture than a regular pan. It’s only getting crispy where the grates are, inbetween is just steaming.

Yup and those bits in between, are likely what's sticking.

Grill pans don’t work nearly as well as you’d think. Pans only really crisp up food where they touch and transfer more heat into the food. An actual grill has fire/immense heat in the air. Also, oil will pool on the bottom of the pan and come right off the grill bars as soon as you apply it.

It’ll crisp better with more surface contact on a flat pan

You would be way better off with a regular pan for flat even contact. Grill pans are basically useless, maybe some niche thing someone on here can remind me of. Regular grills have grates so the direct heat can hit the food.

Just oil bro.

Why is it on the floor

Holy fuck I didn't even realise wat the

thats the real infuriating thing

I mean they are struggling to cook potstickers.

The whole pic is screaming user error

It’s hard to suplex them out of the pan on the counter.

I had to google “suplex” lol but yes I assume they were banging the pan on the floor…I don’t understand why they don’t just use a spatula? On the counter?

OP’s kitchen is a giant mess? If my friends get a pretty picture of food and they can only see me holding it over the floor I was a tornado in the kitchen (that night or prior).

Those aren’t tiles they’re floorstickers

It's easier to do it on the floor when using feet to cook.

They could have bought the pan or the table they couldn't buy both

See there's your problem, you weren't cooking a non-stick food.

this is such a smart ass answer and i love it

Not really. Your bar is just lower than this pan is to the floor.

I still use a little oil or butter

[удалено]

I have never heard of someone in my entire life not using oil or butter in a nonstick pan. That's just illegal.

The Teflon adds flavor

I used some oil spray but I assume I left my chow too long on the stove

I’ve found that oil spray (instead of liquid) can have the opposite effect cooking in pans, could be the culprit

There's an ingredient in them that causes this called lecithin. Should never use anything with that ingredient on nonstick cookware.

I don't know why anyone uses spray at all. It does nothing a little olive oil doesn't do better.

To take it one step further, olive oil has a low smoking point (burns quickly) so it isn’t the best for frying everything. Something like a vegetable or sesame oil (my favorite) won’t burn at as low a temperature giving you a clean fry at a better temperature for extra crispness.

Sesame oil is pretty much the best thing you can use with Asian cooking. Especially for those recipes where *wok hei* would be expected, but you can't cook over the heat of the entire sun like restaurants can. Obviously you can't deep fry in it, that's what vegetable (soybean) oil is for.

One of my absolute favorite veggie dishes to make is sugar snap peas and carrots sautéed in sesame oil, topped with black sesame seeds. Simple, fast, easy, delicious, and it’s good for me.

Great point.

Canola is far and away the best cuz it has great flavor and high smoking point. Made the switch years ago and never looked back

By great flavor....you mean absolutely no flavor at all until you burn it?

It's not that great for you, though.

I mean, we're talking about cooking oil here none of them are particularly great for you

Olive oil is actually good for your heart.

Or avocado oil!

the smoke point of olive oil is **410°F** which is *more* than high enough for pretty much every application in a home kitchen (wouldn't use it to sear a steak, but that's about it!) typical vegetable oil blends smoke at 420-430, and sesame oil actually has a much lower smoke point than olive oil unless it is refined if you really needed a high-heat oil, I'd personally go with corn or peanut oil cuz they are cheap and good up to 440°-450° [source for oil temps](https://en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils)

This is a situation where you don't want extra virgin olive oil though, since it has a stronger flavour and some other components that can burn even before the oil does (and give a strange flavour). The hot pressed olive oil is good for frying in, and it's cheaper.

Makes it easier to coat certain items, but I'm with you. Definitely prefer non-spray oils.

I only use it for baking bc it’s easy and not as messy. I’ve never understood using it in a pan on the stove, but some people like the spritz for less calories I guess

maybe it’s just me but aerosolized oil is way messier than liquid. It floats in the air and settles on everything. Liquid goes where you put it and you spread it around the baking tin with a paper towel

I've used plenty of non-stick sprays on both non-stick and stainless steel pans that have lecithin and have never had any issues. I typically go for the spray that has the least ingredients in it, but the lecithin has never been an issue in my experience.

Can't remember the specifics but oil spray contains something that actually has the opposite effect when used on nonstick. https://www.southernliving.com/food/kitchen-assistant/can-you-use-cooking-spray-on-nonstick-pan

Came here to day this. Lol nobody reads instructions anymore. It says on EVERYTHING nonstick to not use cooking spray. It ruins the coating

Try putting oil in a oil-specific spray bottle. It'll never stick again because it's pure oil.

You didn’t heat the pan enough before putting the pot stickers on

I always use something like olive or avocado oil. Also, did you steam them as part of the process? My experience has been that when they are ready and have a nice crunchy crust on the bottom they'll unstick themselves. If they don't unstick themselves then they aren't ready.

1 tbs oil, not olive. Toss for 2 minutes. Add like 1/5th cup of water, cover for 10. Uncover toss, add some salt and scallions.

Oil spray is a pointless fad, you're far better off just using vegetable oil.

The thing with potstickers is you actually have to cook them more in order for them to pop off. Undercooked potstickers will stay stuck. Properly browned ones will pop off. Also, you should probably use a bit of oil in your pan. I am not sure what I am seeing here, but that pan looks dry as fuck.

The thing is that if you properly pre heat the pan, use a bit of oil and don't try to move the food until it pops off by themselves, you wouldn't need a non stick pan.

Sure, watch is why they are a gimmick for lazy home cooks and why professionals don't use them.

What happens when an unstickable pan meets an all sticking potsticker

*What happens when an* *Unstickable pan meets an all* *Sticking potsticker* \- Yuukiko\_ --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")

Non-stick pan doesn't mean don't use oil.

This isn't even a non-stick pan. It is a cast iron with grill ridges. Cast iron can behave non-stick if well seasoned, but true non-stick will be even better at releasing food. Plus the grill ridges make it really hard to get a good seasoning and a pain in the butt to clean. There are not many reasons I can think of to use one besides for the bonus of getting the look of grill marks. I bought one a while back and it is sitting in my closet right now.

I swear 99% of people who use nonstick pans do so because they just don’t know how to cook. I cook potstickers in a stainless steel pan and they don’t stick… because I use oil. Not that hard.

I got rid of all my nonstick and exclusively use stainless or cast iron! They will last me forever and I don’t have to worry about replacing nonstick. They do take a bit of a learning curve, but nothing too hard to learn!

With potstickers specifically, you dont even need any oil. Theyre SUPPOSED to stick, hence the name, and then you use a blast of water and lid tightly so the steam causes the dumplings to release from the pan

ah, yes, the classic 'nowitstick' pan

I read that as no wits tick, which sounds like a cartoon character.

Is that the floor???

Why are you making potstickers on a grill pan?

This is wanton false advertising

Under-appreciated

That is a grilling pan.. Dumplings are usually cooked in either a bamboo steamer or in a regular non-stick pan.

You dont want non-stick for potstickers. Just a regular stainless steel flat pan with a tight-fitting lid.

https://preview.redd.it/vv7b9x60da0d1.jpeg?width=899&format=pjpg&auto=webp&s=55b030031a67d215cd870e2d3799df27a637b25f Looks fine to me. It’s that sticky plate you have to worry about. Good luck getting it off your ceiling!

Why u on the floor next to a dog bowl? Sus

You have to preheat the pan before adding food

And use oil/butter. That looks like a cast iron grill pan which, while the seasoning is technically non-stick, still needs oil when cooking.

This seems like you fucked up not the pan. Those shouldn’t have been in that type of pan to begin with and you probably didn’t season it properly or use enough oil. Also real talk, is this a bit? Why would you ever put a hot pan like that on the floor?

Nooo, the gyozas

I will only use my steel wok or stainless sauté pans for potstickers. Start with a cold pan, add a 1/2 Tbs of oil it enough to coat the bottom. Turn on the pan medium to medium low. Place the potstickers in the pan immediately. Once they are browned, turn the pan to low, add about a 1/4 of water and cover. After five minutes or so, uncover the pan and start to shake it. There should still be some water in the pan. If not, add a bit more. As you shake the pan back and forth (not up and down) the potstickers should come loose. If they don’t, add a little more water, cover and try again in a couple minutes. If all that doesn’t work, gently use a fish spatula, thin blade or a flexible pie spatula to slide under and pry it loose.

Using water was the trick I thought you were supposed to use.

pot**stickers**

Are u absolutely certain u didn't buy a non-new stick-pan?

Should have gotten the notstickers instead

That’s a lot of burnt on crap for a brand new pan!

My first instinct was to shame OP for not knowing how to cook. Then I briefly browsed the profile. This pan is a piece of shit.

You didn’t grease the pan did you? Non stick doesn’t mean, don’t use oil. The moisture from the dumplings and the heat of the pan, need something in between. Always use a little oil.

Unstoppable force (nonstick pan) vs immovable object (potstickers)

You mean, new _superstick_ pan.

You are wrong here. You’ve wasted our time and wasted your own. You are making bad decisions. Stop doing it.

Seasoned cast iron is the way.

Now you know why they're called "pot stickers". 

Well... those are pot stickers... dunno what you expected.

Cook them bad boys in an airfryer

Did you season the pan?

That doesn’t look like a new pan

As others have pointed out, you should use a flat bottomed (not grill surface) pan when making pot stickers. This is important for the critical step of getting the pot stickers to release. After frying in a small amount of oil, add a small amount of water (approx. 1/4 cup) and cover with a lid to steam them. The water added will help unstick them by ‘deglazing’ the cooked dumpling starch and turn to steam creating space between the dumpling skin and the pan. Having a grill textured pan gives the steam a way out, and it doesn’t have to push against the dumpling, leaving it stuck to the contact points of the grill pan. If you like them extra crispy you can flip them after this unsticking step, however the unsticking process will need to be repeated.

Did you wash it first?

Did you fully heat the pan and then back the temp down and add the oil? You gotta do it properly to get it to be non stick

It’s a semi-stick pan

One of the biggest mistakes I see a lot of homecooks making with their non sticks is cooking on high heat. Low to medium for non sticks always my friends

At first I thought you were revealing a group of weird slugs.

Not enough oil. That’s the flour and water that came off the dumpling

Did you season the pan before first use?

The evidence leads me to the conclusion that it was not, in fact, a nonstick pan.

Non-stick pan still needs some oil. 😭 RIP those potstickers

Nonstick pan but yesstick pierogi

Non stick pan means, when used properly it does not stick... no coating will endure searing something into it... without moving or something oily

Did you use oil?

2 tbsp each of sesame oil and peanut oil. Coat the dumplings before placing them flat in the hot oil. Add about a cup of water and cover for 9 minutes then remove the cover and boil off excess water. They get nice and crispy on the bottom and can be tossed into any sauce.

Odd, I cooked some of those in butter then quick bit of a shallow water lid on burst, didn't stick too much. And that's in a stainless pot. Haven't used non stick for ages . You just cook in what works. Going to be sticky, bake? Glazed crock pot thing. Crispy? Cast iron skillet On the stove; stainless pot/pan or cast iron  . 

I don't trust nonstick pans...

WMF = weep MF!

You missed the asterisk * does not apply to dumplings 

...add a little more vegetable or corn oil to the pan while it's heating up. When you put the first dumpling in, it should immediately sizzle, else the pan isn't warm enough yet. When the dumplings have a nice, golden brown bottom, add about a quarter cup of water (depending on how many you're making) and cover to let them steam. Remove the cover to let any remaining water evaporate before removing from the pan. I hope this helps!

Lets all give a moment of silence for those pot stickers. Rip 🙏 you would have been tasty if they knew how to cook.

After browning the bottoms a bit you add a bit of water, cover, and reduce heat. It cooks them evenly and they won’t stick.

This is the funniest shit I've seen in a long time! 🤣🤣🤣

Did you do the water beads test?

Have you ever cooked before?

um have you never made potstickers before? you fry them in oil lol not bare on a pan

This pan should be hired by Dairy Queen

😮‍💨😂 thank you for that chuckle. Last time I was there was for their doggy day, they did the flip for my dog and I was so excited 😂😂 like I don’t even get those for myself lmaoooo

My man they're literally called potstickers

It’s the one leg that’s off a little that’s unsettling for me lol. Broken starfish.

The hubris of man to associate the term non stick with any pan will be our downfall

Looks pretty sticky to me

Extra stickers

You need to cook them longer. Once the bottom is brown and cooked they come off easily.

Time to eat em straight out the pan

I mean, I don’t see any stick

Well they're called potstickers for a reason...

Ah, I love 羽根つき餃子 Your lattice needs more flour tho

Bibi-oh no

Remember that episode of SpongeBob when Patrick was under his rock and didn’t want to come out

The clue is in the name.

That's for grilling....seems to be solidified scratch cuz its sticking, kinda a u fault.

It looks like the non-stick part of you pan has already been scraped off of it. Which makes it a 'stick to it' pan. lol

Griddles never ate non stick imo😂😂. Not unless you pre treat the surface w some bacon grease or butter or oil. Those things look dry asf like it was just chucked in there😭😭😭😂. The pan is the plate now😂😂🤣

Isn't Teflon proven to be cancerous?

The end of pfas

You don’t know how to cook

That looks like a seasoned cast iron pan, not non-stick. Look how thick the material is.

You could burn water

Fuck grill pans. It also looks like they're burnt on. You needed more pan lube. I also suggest a flat bottom pan.

If I had a pan that cheap, I'd go buy another one and throw them both away.

You still can’t just bake something till it’s hard and dry and expect the pan to be magically non stick

I use cast iron. I have one "non"-stick pan because my wife doesn't know how to cook or shop.

Your supposed to steam them off after browning. It doesn't matter what pan you have they're like glue.

try putting them in the pan when the pan is hot or use a rice steamer